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Chicken Saltimbocca Recipe

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★★★★★

4.9 from 132 reviews

Chicken Saltimbocca is a classic Italian dish featuring tender chicken breasts wrapped in salty prosciutto and fragrant sage leaves, cooked to golden perfection and served with a savory white wine and chicken broth sauce. This elegant yet easy-to-make recipe is perfect for a flavorful weeknight dinner or impressive weekend meal.

Ingredients

Scale

Chicken

  • 2 lbs. boneless, skinless chicken breasts
  • 5–6 thin slices authentic thin-sliced prosciutto
  • 12 fresh, large sage leaves
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 Tbsp gluten-free flour, or Arrowroot powder
  • 2 Tbsps extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste

Serving Suggestions

  • Brown rice, quinoa, green beans, or broccolini would pair nicely with this chicken recipe.
  • Makes 6 servings

Instructions

  1. Prepare the Chicken: Slice each chicken breast in half lengthwise, then place each slice between two sheets of plastic wrap or parchment paper. Gently pound with the flat side of a mallet or rolling pin until the chicken is an even 1/4 inch thickness.
  2. Season and Assemble: Lay the chicken breasts flat on your working surface and season both sides with sea salt and freshly ground pepper. Place two fresh sage leaves on top of each, then wrap each breast with a slice of prosciutto to keep the sage in place.
  3. Cook the Chicken: Heat the extra-virgin olive oil in a heavy skillet over medium heat. Add the chicken breasts in batches to avoid overcrowding. Cook until golden brown and cooked through, about 4 minutes per side. Remove the chicken from the skillet and set aside.
  4. Deglaze the Pan: Pour the dry white wine into the hot skillet and cook, stirring constantly, scraping up the browned bits from the bottom. Let the wine reduce and cook off the alcohol, about 5-6 minutes.
  5. Prepare the Sauce: In a small bowl, whisk together the chicken broth with the gluten-free flour or arrowroot powder until smooth. Pour this mixture into the skillet with the reduced wine and stir to combine. When it begins to bubble and thicken, it’s ready.
  6. Finish Cooking: Return the cooked chicken breasts to the skillet, nestling them gently into the sauce. Add a few extra sage leaves into the sauce for additional flavor. Continue cooking, spooning the hot sauce over the chicken, until heated through, about 1 minute.
  7. Serve: Serve the chicken saltimbocca hot, paired with suggested sides like brown rice, quinoa, green beans, or broccolini. Enjoy!

Notes

  • Use thinly sliced prosciutto for authentic flavor and to ensure it crisps nicely around the chicken.
  • Be careful not to pound the chicken too thin to avoid drying it out during cooking.
  • White wine adds depth to the sauce, but for a non-alcoholic alternative, substitute with additional chicken broth and a splash of lemon juice.
  • Gluten-free flour or arrowroot powder is used to thicken the sauce; you can use all-purpose flour if gluten is not a concern.
  • Serve immediately for the best texture and flavor, as the prosciutto crisps best right after cooking.

Keywords: Chicken Saltimbocca, Italian chicken recipe, prosciutto chicken, sage chicken, white wine sauce, gluten-free chicken recipe, quick chicken dinner, easy Italian dinner

Find it online: https://topreci.com/chicken-saltimbocca-recipe/